Pumpkin Hummus

Servings: 4

Quick and easy.  Use it on sandwiches, as a salad topper or vegetable dip, and more!

Ingredients: 

• 1 15-ounce can (drained) or 1 ¾ cup cooked chickpeas 
• 1 cup pumpkin puree or roasted pumpkin
• 1 teaspoon salt
• ½ teaspoon chili powder
• ½ teaspoon ground cumin
• 2 TBSP tahini
• 1-2 TBSP vegetable broth (or water)
• 2 TBSP lemon juice
• 3 cloves garlic or ¾ tsp granulated garlic or ⅓ tsp garlic powder
• Optional: ¼ to ½ tsp smoked paprika

Directions: 

1. Place all of the ingredients in a food processor or blender or use an immersion blender to process until smooth and creamy. 
2. Add 1-2 TBSP of vegetable broth (or water) if the hummus is too thick. 
3. Adjust seasonings to your preference. 
4. Enjoy!

Adapted from and image courtesy of: https://littlesunnykitchen.com/pumpkin-hummus/

1-Pot Pumpkin Black Bean Soup

Servings: 4

This Thai/Mexican-influenced soup is easy to make, versatile, and satisfying.

Ingredients: 

• 1-2 cups + 2 additional TBSP vegetable broth (or water)
• 1 ½ cups diced white or yellow onion (or shallot or red onion)
• 3 cloves minced garlic (or 1/3 tsp garlic powder)
• 1 tsp fresh minced ginger (or ½ tsp ground ginger)
• 1 medium jalapeño, minced (seeds and stem removed)
• 1 small sweet potato, diced (skin on or off, your choice)
• 1 (15-oz.) can diced fire roasted tomatoes with green chilies
• 1 ½ – 2 tsp ground cumin
• 1 tsp chili powder (or add more to taste)
• 1 (14-oz.) can light coconut milk (or sub full fat for a creamier soup)
• 1 cup canned (or fresh) pumpkin pureé (or add more for more pronounced pumpkin flavor)
• 2 (15-oz.) cans of black beans (drained) or 3-3/12 cups cooked black beans
• 2-3 Tbsp lime juice
• Salt to taste

Optional

• 1/4 tsp ground coriander 
• 3 cups chopped greens (such as kale or spinach)
• Fresh cilantro (for serving)

Directions: 

1. In a large soup pot (over medium heat), sauté onions in 2 TBSP vegetable broth (add more if needed) until translucent — about 4-5 minutes — stirring occasionally.
2. Add minced garlic, ginger, and jalapeño and continue cooking for 1 minute or until fragrant.
3. Add diced sweet potato and sauté for 2-3 minutes.
4. Add diced fire roasted tomatoes, 1 cup vegetable broth, cumin, chili powder, and coriander (if using) and bring to a low boil.
5. Reduce heat to a simmer, cover, and cook until sweet potatoes are tender (about 5-10 minutes).
6. Add coconut milk, pumpkin purée, and black beans.
7. For a thinner consistency, add more broth.
8. Cover, return to a simmer, and cook for 5-10 minutes to allow flavors to develop.
9. Add 2 TBSP lime juice.
10. Taste test and adjust as needed, adding more lime juice for acidity, chili powder for heat, cumin for smokiness, coriander for floral notes/depth of flavor, or salt to taste.
11. Stir in chopped greens (optional), cover, and cook on low until wilted (about 3-5 minutes).
12. Serve as is, or with your favorite grain of choice.
13. Optional: Garnish with chopped cilantro.

Adapted from and image courtesy of: https://minimalistbaker.com/1-pot-pumpkin-black-bean-soup/#wprm-recipe-container-46822

Pumpkin Bread

Servings: 8-10 slices

Ingredients: 

• 2 cups flour of choice (I use this gluten-free option: 1 cup oat flour, 1/2 cup buckwheat flour*, and 1/2 cup almond flour)
• 1/2 – 3/4 cup date or coconut sugar
• 1 tsp baking powder
• 1 tsp baking soda
• 1 TBSP pumpkin pie spice (or 1 tsp cinnamon, 1 tsp ginger, 1/2 tsp nutmeg, ½ tsp allspice, and ¼ tsp cloves)
• ½ tsp salt
• 1 can (15 oz) 100% pumpkin puree or 1 1/2 cups fresh pumpkin puree
• 1/3 cup plant-based milk of choice (I like to use soymilk) 
• 1/3 cup unsweetened applesauce (or use an additional ⅓ cup of plant-based milk)
• 1-2 tsp vanilla

Optional:

• 3/4 cup chopped dates and/or raisins
• 2 TBSP ground flaxseed
• ½ cup rolled oats
• Pepitas (for topping)

Directions: 

1. Line 9 x 5 loaf pan with parchment paper.
2. Mix dry ingredients – in a medium size bowl, combine flour, sugar, baking powder, baking soda, spices, and salt. 
3. Mix in – dates, raisins, and/or oats – if using.
4. Mix wet ingredients – in a small bowl, combine pumpkin puree, plant-based milk, applesauce (if using), and vanilla.
5. Add the wet mixture to the dry mixture and mix well (no flour clumps). However, be careful not to over mix.
6. Taste batter, adjusting flavor and/or sweetness to your taste.
7. Sprinkle some pepitas on top of the bread – if using.
8. Pour batter into the parchment-lined loaf pan.
9. Bake for 55 – 60 minutes at 350 degrees.
10. Let cool for  5 – 10 minutes.
11. Remove from the loaf pan and transfer bread to a wire rack to cool slightly before serving.
12.  Enjoy!

Note: *Buckwheat flour substitutions = use more oat or almond flour, brown rice flour, all-purpose gluten-free flour, or whole wheat flour (if it doesn’t need to be gluten-free).

Adapted from and image courtesy of: https://simple-veganista.com/pumpkin-loaf/#tasty-recipes-8825-jump-target